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Beef, Brown Rice and Mushroom Stew

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“Although a rich stew like this is often made with fatty chuck, bottom round provides a healthy alternative without compromising flavor.”
READY IN:
2hrs 20mins
SERVES:
6
YIELD:
6 1 cup servings
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350ºF.
  2. Spray a large casserole or oven-safe saucepan with nonstick cooking spray and set over medium heat. Add the meat (working in batches if necessary) and brown on all sides, turning occasionally, about 4 minutes. Transfer to a plate.
  3. Spray again with nonstick spray and add the onions. Cook, stirring often, until softened, about 4 minutes. Add the mushrooms and continue cooking, stirring frequently, until they release their liquid, about 4 minutes.
  4. Stir in the thyme, caraway seeds, salt and pepper; cook until aromatic, about 15 seconds.
  5. Pour in the broth and beer, stirring until the foam dissipates. Stir the beef back into the stew and bring to a simmer. Cover and place in the oven to bake for 30 minutes.
  6. Stir in the rice. Cover and bake until the meat and rice are tender, stirring once or twice, about 1 more hour.

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